What is Finnish Pulla?

Pulla is a buttery, mildly sweet bread, flavoured with crushed cardamom seeds and occasionally raisins or sliced almonds. Topped with white sugar or almonds. Usually shaped as a braided loaf. It is often served with coffee in Finland.

The delightful cardamom scent really warms the soul during the winter season. Warm and aromatic.

How to make Finnish Pulla Cardamom Buns?

Cardamom – Cut open and grind the cardamom seeds in a mortar and pestle to add to the dough.
This recipe can be made with and without eggs. Substitute the eggs with whole milk for a vegetarian option.
Window pane test will help know if the dough is ready for proofing, the test doesn’t come through continue kneading.
Divide the dough into 10 equal parts. Each part should be approximately 40-50 gms.
For vegetarian option, replace the egg with milk for egg wash. Milk plus water also works well to be brushed on top for shine.
To know when bread is fully done, the internal temperature should exceeds 93 degrees Celsius or 200 degrees Fahrenheit when checked with a food thermometer.
Alternatively, you could also make one braided loaf instead of buns with this recipe.

Storing

Store these buns in an airtight container at room temperature for up to 3 days. You can also freeze the dough before baking for one month. Thaw in the refrigerator and bring to room temperature, shape and bake as per instructions.

Equipment and Ingredients –

Inalsa Stand Mixer – 1000W

Silicon Baking Mat Sheet

Digital Food Thermometer

Slivered Almonds

Like this recipe? Try more bread recipes –

Finnish Pulla Cardamom Knots

Recipe by thecrumbstoriesCourse: BreadCuisine: Finnish

Servings

servings

Prep time

minutes

Cooking time

minutes

Soft and buttery cardamom spiced sweet bread. Perfect for special mornings, holidays or afternoon/evening tea. These Finnish Pulla Cardamom Buns are so cozy and delicious.

Ingredients

250 g All-Purpose Flour (Maida)
50 g Caster Sugar
½ tbsp Yeast
1 Large egg or 40 ml Whole milk
50 ml Whole Milk
30 ml Water
1 tsp Salt
40 g Unsalted Butter, softened
14-16 Cardamom pods (5 g)
To Top
1 Egg + 1 tbsp Water, for eggwash
Granulated sugar, for sprinkling
Almond flakes/Chopped almonds

Directions

Cut open and scrape out the insides of about 16 cardamom pods. Grind the cardamom seeds finely in a mortar and pestle.
Take 30 ml of luke warm water (not over 45 degrees celsius), add in 1tsp of sugar and yeast. Let it sit covered for 5 mins.
In a stand mixer bowl with dough hook attachment combine flour, remaining caster sugar and yeast.
Add in luke warm milk and egg (more milk for a vegetarian option) and knead the dough.
Once it all comes together, add in the salt and butter and continue kneading till a window pane is seen. This should take about 10 minutes in a stand mixer and 20 minutes or so by hand.
Once the window pane test comes through, shape the dough into a round.
Now place it in a greased bowl and cover with a tea towel or plastic wrap. Let it rise for one hour or until double .
Preheat the oven to 175C (fan based).
Divide the dough into 10 even sized pieces and roll them into balls. Roll each ball into a longer cylinder and tie a single knot. Place on a baking sheet lined baking tray and let rise for another hour.
Make an egg wash by beating 1 egg and 1 tbsp of water. Use milk plus water for vegetarian option. Brush the top of the bread and sprinkle it with sugar or slivered almonds.
Bake in a the preheated oven for 30-40 minutes, or until the internal temperature exceeds 95 degrees Celsius when checked with a thermometer.
Best served warm.

Notes

Don’t let the dough proof for too long, since an over proofed bread will collapse when baking.
To check if the bread is baked, one can use a food thermometer. The inside of the baked bread should read about 93 degrees C or 200 degrees F.
A fresh baked bread removed from the oven will have a hard crust. The crust softens as it cools.
Alternatively, you could also make one braided loaf instead of buns with this recipe.

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